Treat yourself to a cozy, healthy meal tonight with this easy-to-make Tori no Goyō that bursts with flavor!

1

Begin by preparing your ingredients. Dice the chicken thigh into bite-sized pieces. Peel and cut the carrot and bell pepper into thin strips. Cut the broccoli into florets. Mince the garlic and ginger.

2

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat for about 1 minute.

3

Add the minced garlic and ginger to the pan. Sauté for about 30 seconds or until fragrant.

4

Add the diced chicken to the skillet. Cook for about 5 to 7 minutes until the chicken starts to brown and is cooked through.

5

Next, add the carrot strips and broccoli florets. Stir-fry for about 3 minutes until the vegetables begin to soften.

6

Add the bell pepper and continue to stir-fry for another 2 minutes.

7

Pour in 3 tablespoons of soy sauce and stir everything together. Allow it to cook for an additional 2 minutes, making sure the sauce coats all the ingredients well.

8

Once done, remove from heat and sprinkle chopped green onion on top to garnish. Serve hot!

4

• Add a dash of chili flakes for a spicy kick.
• Serve it over a bed of jasmine rice for added flavor.
• Incorporate seasonal vegetables like snap peas or mushrooms.

• For extra tenderness, marinate the chicken in soy sauce for 15 minutes before cooking.
• Cut all ingredients to a similar size to ensure even cooking.
• Don’t overcook the vegetables; aim for a crisp-tender texture.

• fat: 15 grams
• protein: 30 grams
• calories: 370
• carbohydrates: 25 grams

This dish is rich in protein from the chicken and loaded with vitamins from the vegetables, making it a balanced meal choice.

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